1. In saucepan fry onion in the oil until brown.
2. Add the steak, Belicious Rendang Spice Mix, brown sugar, salt and stir fry for 2 minutes on high heat until the steak is brown.
3. Add the coconut cream. tamarind paste and garlic, then bring to a boil.
4. Simmer for 3.5 hours on low heat, stirring every 20 minutes to check if it's sticking to the pan, and adding a little extra water if so.
5. In the end remove from heat and add chopped coriander.

Let it rest for 15 minutes before serving with rice or bread.